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X Italian Rice and Polenta Dishes
corn meal souffle
Corn Meal Souffle/ Soufflet di Farina (with eggs, butter, milk; flavored with lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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For corn meal souffle
3 cups milk
1/4 cup granulated sugar
l 1/ 2 cup butter
Grated rind of 1 lemon
1/4 teaspoon salt
8 egg yolks
1 cup corn meal
8 egg whites


For Marsala wine sauce
1 tablespoon flour
1 1/2 tablespoons butter
3 tablespoons cold water
1/2 cup granulated sugar
1 cup boiling water
1 cup Marsala


Scald milk with tablespoon of the butter and the salt.

Stir in corn meal very slowly and cook to a smooth thick paste.

Remove from heat and cool.

Cream remaining butter with sugar, add grated lemon rind. Beat in egg yolks thoroughly, add cooled paste.

Beat egg whites until stiff but not dry and fold into mixture.

Put a 2-inch layer of the mixture into a buttered pudding dish, spread marmalade over it and continue to alternate, having top layer of mixture.

Serve with Marsala wine sauce.

Marsala Wine sauce

Mix flour with cold water.

When smooth add boiling water, stirring constantly.

Heat; add butter in small pieces, and cook 5 minutes, stirring constantly.

Add sugar and wine, and serve.


The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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